1. In a pan, heat vegetable oil. Fry garlic and onions, until translucent. Meanwhile, in a bowl, mix peanut butter, Bragg's, broth/water, and spices until the peanut butter has dissolved, and it has turned saucy.
2. Add kale to the pan, and cook until the leaves are dark green and wilted.
3. Add the peanut butter sauce to the pan. If it is too dry, add broth/water to reach desired consistency.

Preparation Time:

10 minutes

Cooking Time:

Servings:

2

SO HOW'D IT GO?

YUMMY! EASY AND WONDERFUL!!!The sauce was a little thick for my taste, so next time I'll cut it down so its not such a heavy peanut taste. The kale in my garden is only starting to grow so I mixed it with some swiss chard which was equally tasty. Next time I'll experiment with adding more vegetables and the crunchy pb idea sounds really good!

This was deelicious! I didn't have peanut butter so I used organic tahini instead and it was so yummy. I added some shredded red cabbage and used cayenne to make up for the lack of chili powder. I served it on top of rice noodles. This recipe is awesome and so easy! Thanks!

OH MY GOD!!! Where has this recipe been all my life??? :)>>> So yummy. I modified it just a bit but it still worked out great: I ommitted the onion because (shock and horror) I didn't have any, no Braggs either so I used 1 1/2 tbsp of soy sauce. I added grated carrot at the last second of cooking the kale and added quite a bit of water to the sauce because I wanted mine to be thinner. I also added a bunch of hot sauce 'cause I like it spicy. My peanut butter was crunchy but sssoooo good because it added just a bit of texture. I served it over tomato quinoa.

AND!!! I have left over peanut sauce...oh the possibilities!! Thanks for the recipes.

i really want to start eating kale, and i love anything with a peanut sauce so this recipe is totally for me and i am pretty excited to try it...but first i have a slightly embarrassing question :-[ - coriander. i have never cooked with it and when a recipe calls for it does it mean coriander seeds or ground coriander? or are they interchangeable? thanks for any help!!!

use ground corriander... the seeds would be.. well, sucky.. unless you ground them first.

i really want to start eating kale, and i love anything with a peanut sauce so this recipe is totally for me and i am pretty excited to try it...but first i have a slightly embarrassing question :-[ - coriander. i have never cooked with it and when a recipe calls for it does it mean coriander seeds or ground coriander? or are they interchangeable? thanks for any help!!!

With the help of VeganSapien (inspiration and reminding me of this recipe), I just threw together a random dish that's great! No kale..but I used what I had handy, which turned out to be: a carrot, a piece of broccoli stem, s, p, cumin, chili powder, no-chicken broth, white mushrooms, some chickpeas, coconut milk..and peanut butter! Whoa, it's actually quite good! ;)

I've made this recipe several times with many variations, and it's always very good. I love it with coconut milk, too!

This was my first time making kale and I absolutely loved it. The peanut sauce seems to be a perfect compliment to it. I served the kale over brown rice and reserved a little of the peanut sauce to mix into the rice. I will definitely be making this (and other kale recipes) again soon!